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Chocolate sorbet with red fruit & meringue

This recipe is from tea sommelier and former chef Mariëlla Erkens.She knows better than anyone how flavors can best complement each other. For example, serve a cold sparkling white tea with this dish; a hot tea doesn't go so well with the ice.

Ingredients

125gcocoa powder
Ice cubes
200gSugar
650mlWater

10gblack tea (or five bags)

3units.itemsEgg whites
150gFine sugar
Pinch of salt
100gIcing sugar

Preparation

  1. Put water and sugar in a saucepan.
  2. Heat over low heat and stir until the sugar is dissolved. Add the cocoa powder and stir well. Let it infuse gently for 15 minutes. Do not stir further. Pour into a bowl set over ice cubes and stir until the mixture has cooled.
  3. Refrigerate for at least 6 hours.
  4. Pour the syrup into an ice cream maker. When the ice cream is ready, transfer it to a well-sealed plastic container and freeze for at least 30 minutes.
  5. You can infuse the syrup with finely grated fresh ginger or add other flavors, such as fresh red chili, cinnamon, cardamom, or star anise. If you do, strain after infusing. Tea is also a tasty addition.

  1. Put the tea in a well-sealed glass jar, pour the cold water over it, and refrigerate together with the chocolate syrup.
  2. Strain the tea after 6 hours or overnight and add the extract to the chocolate syrup.
  3. Make the syrup with 550 ml water instead of 650 ml, as about 100 ml of tea extract will be added.
  4. Put the chocolate-tea syrup in the ice cream maker and finish according to the recipe above.
  5. Scoop the ice cream into meringue cups and decorate with fruit of your choice.

Recipe by Cees Holtkamp.

  1. Preheat the oven to 110°C
  2. Beat the egg whites until semi-stiff with the salt. Then, using the mixer on half speed, gradually add the fine sugar. Once all the sugar crystals have dissolved, gently fold in (it will puff up a lot) the sifted powdered sugar.
  3. Spoon eight mounds of meringue onto a baking tray lined with baking paper. About 1 heaping tablespoon per mound.
  4. Make a deep well in each mound with the back of a spoon and shape into cups by pulling up the meringue walls between the convex sides of two spoons. Or pipe rings with a piping bag.
  5. Place the baking tray in the middle of the oven and bake the meringues for 40 minutes. Turn off the oven.
  6. Let them cool completely in the oven before removing them from the baking paper with a cake server. The meringues will keep well for weeks in a sealed plastic container or tin.